Chile Cheese Squares
At a Glance
- Cook
- 30 min
- Total
- 40 min
- Servings
- 9.00 serving(s)
Categories
- Appetizer
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 9. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chile Cheese Squares brings together 1 (4 ounce) can diced peeled green chilies, drained, 8 ounces grated monterey jack cheese or 8 ounces sharp cheddar cheese, 1 cup biscuit mix in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 9 servings.
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Equipment
9-inch square baking pan, mixing bowl, whisk, baking sheet
Ingredients
- 1 (4 ounce) can diced peeled green chilies, drained
- 8 ounces grated monterey jack cheese or 8 ounces sharp cheddar cheese
- 1 cup biscuit mix
- 1 cup light cream (evaporated milk also works)
- 4 eggs
- 1/4 teaspoon salt
- 1/4 cup sliced pimento stuffed olive
Instructions
Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
Beat until thoroughly blended.
Pour over chili-cheese mixture.
Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
Let stand 10 minutes before slicing.
Garnish with olive slices, if you wish.
To freeze ahead: Freeze squares in a single layer on a large baking sheet.
Transfer to a plastic bag when frozen.
To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.
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